Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

pack 10 mini bagels, split

Method

Grease and line a loaf or terrine tin (about 650g) with cling film – if you only have a standard 900g tin it will still be fine, just a bit flatter. Arrange the whole dill fronds and a few nice slivers of the smoked salmon on the bottom (this will be the top of the terrine so you want it to look quite neat).

In a food processor, pulse half the cooked salmon fillets, half the remaining smoked salmon trimmings and the cream cheese with some seasoning. Don’t overmix as you want it to have a bit of texture. Fold in half the dill, all the spring onions and the rest of the poached and smoked salmon so that you have some nice flakes of fish running through the pâté. Scrape into the tin, smooth the surface and chill for at least 2 hrs or up to 2 days in advance.

To serve, heat oven to 200C/180C fan/ gas 6. Arrange the bagel halves in a single layer on a baking tray and brush each one with some oil. Sprinkle on a little of the dill and some sea salt, then bake for about 10-12 mins, until crisp and light golden. (If the oven is full, these can be done earlier and served at room temp.) Turn the terrine tin upside down and use the cling film to remove it. Unwrap and serve on a platter with the bagel toasts.

Ads by Google

Comments, questions and tips

Comments (6)

carolinerathmell14th Dec, 2015

When I made this I wasn't convinced it was going to stay intact as recipes like this normally have some gelatine. Unfortunately my concerns were right, as despite being in the fridge all day,mine terrine collapsed completely when I turned it out. It tasted nice but was more like a chunky dip than a terrine!

Try pressing the terrine when it's in the fridge. It doesn't say this in the recipe, but if you put a board or a second terrine on top of the first and weight it with a couple of cans, it should remain composed when turned out.

Also, make sure the salmon fillet has cooled completely before using otherwise it will affect the integrity of the pâté.

Have made this several times, it has always been a great success with everyone who has tried it. Went down very well at our New Years party. Will definitely make again as its not difficult and can be made in advance.

This is delicious. I have made it twice now for dinner parties, both very successfully and helpfully doesn't require any last minute fuss.

For both I used smoked salmon fillets (rather than the packs of salmon fillets) which I cooked myself (both supermarket frozen ones and fresh higher quality ones worked well). I think that the key is not to be shy with seasoning- there is a lot of pâté- it needs a lot of salt and pepper. For the bagels I bought the normal larger ones and sliced them into 3 or 4 if they were already halved.

Reader offer: £40 off delicious meals

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Follow us

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.